Sweet Potato Cake with Marshmallow Buttercream Frosting

The following post was written by our friend, Brandie from www.thecountrycook.net.

IMG_0138

One of my favorite (and most relaxing) pastimes is baking. Most days I just don’t have the time to really devote to baking though. It’s even better for me if my family is all home and we can all enjoy the fruits from that baking labor! So that’s where my Martha White® muffin mixes come in handy. I satisfy my love for baking while fitting it into my busy days.

I was thrilled when I started seeing the Martha White® Sweet Potato Muffin Mix on the grocery store shelves. I love surprising people with these muffins. The sweet potato flavor is one that is perfect for year round. It doesn’t have a super strong spice flavor so that makes this recipe perfect for anytime of year. You can even switch out the muffin mix flavor for whatever you are in the mood for. Martha White® Apple Cider and Strawberry Cheesecake muffin mixes also work really well with this frosting!

So simple to make but perfect for an after school treat or to snack on while sipping hot cocoa.

Here’s a little secret for you. You can use these Martha White muffin mixes and transform them into surprisingly amazing cakes! That’s just what I did with this sweet potato muffin mix. And I made my special marshmallow buttercream frosting to top them with. This is my favorite go-to frosting. I promise, if you have not made this frosting before, it will become your new go-to favorite. Let me show you how scrumptious sweet potato can be!

Ingredients

IMG_0034

bars

2 pouches Martha White Sweet Potato Muffin Mix

1 tbsp. ground cinnamon

½ tsp. salt

1 cup milk

1 cup sour cream

½ cup chopped pecans

 

frosting

1 cup butter (salted or unsalted), softened to room temp.

1 (7.5 oz.) jar marshmallow creme (Marshmallow Fluff)

1 cup powdered (confectioners) sugar

½ tsp. vanilla extract

½ cup chopped pecans, for topping

⅓ cup Smucker’s® Simple Delight™ Salted Caramel Topping


Directions:

For cake:

IMG_0036 (2)

Preheat oven to 350F degrees and spray a 9×9 baking dish with Crisco® Original No-Stick Cooking Spray.

In a medium bowl, combine two pouches sweet potato muffin mix with ground cinnamon and salt. Stir well.

Then stir in milk and sour cream. Once combined, gently stir in chopped pecans.

Pour batter into prepared baking dish.

Bake for 30-35 minutes until an inserted toothpick comes out clean.

Allow cake to cool completely before making frosting.

For frosting:

IMG_0061

Using an electric mixer, beat butter in a medium bowl on high speed until creamy.

Add in marshmallow creme and mix well.

Reduce mixing speed to low and beat in confectioners sugar and vanilla.

Increase mixing speed to high and beat until fluffy.

Spread frosting onto cooled cake. Sprinkle top with chopped pecans. Then, using a spoon,

drizzle salted caramel over the finished cake.

Serves 12.

IMG_0135

I would like to give a special thank you to Linda for inviting me to share this recipe with you today!

Brandie
www.thecountrycook.net

One thought on “Sweet Potato Cake with Marshmallow Buttercream Frosting”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s